Mm.

And after a year, a year and a half, go into another Michelin, uh, uh, star restaurant to learn another type of, uh, you know, from another chef, another view, and, uh, stuff like that.

So back then, you know, the labor law, it was, uh, it w- it was not like, uh, like it is now.

So your, your week was more like, uh, 80, 80 hours a week, uh, 90 sometimes, uh, long hours.

But, uh-

[laughs]

And, uh, so I, I have, uh, my, uh, my kitchen garden is quite big, and I mean, enough, and, uh, yes, garden bed.

So, and I discover, and I, uh...